Lead Banquet Cook, Chaminade Resort & Spa

Pyramid Global Hospitality•Santa Cruz, CA

1d•$27 - $28•Onsite

About The Position

The Lead Banquet Cook is responsible for overseeing the daily execution of banquet culinary operations while actively participating in food preparation, production, and service. This role serves as the culinary leader during banquet events, ensuring all food is prepared and presented according to established recipes, quality standards, and timing expectations. The Lead Banquet Cook provides guidance and direction to banquet cooks and stewards, promotes a positive team environment, and ensures compliance with food safety and sanitation standards.

Requirements

Minimum of 3 years of progressive culinary experience, including at least 1 year in banquet or high-volume food production.
Previous lead or supervisory experience preferred.
Strong knowledge of banquet production techniques, food presentation, and large-scale event execution.
Understanding of food safety regulations, sanitation practices, and HACCP principles.
Ability to read and interpret banquet event orders (BEOs), recipes, and production schedules.
Excellent organizational skills and attention to detail.
Strong communication and leadership abilities.
Ability to remain calm and effective in a fast-paced environment.
High school diploma or equivalent required.
Current Food Handler Certification required.

Nice To Haves

Culinary degree or formal culinary training preferred.
ServSafe Manager Certification preferred or must obtain within designated timeframe.

Responsibilities

Lead and supervise banquet kitchen operations during assigned shifts and events.
Coordinate the preparation, cooking, and plating of banquet menu items for meetings, weddings, conferences, and special events.
Assign tasks and provide direction to banquet culinary team members to ensure efficient workflow and timely service.
Monitor food quality, consistency, presentation, and portion control to maintain resort standards.
Review banquet event orders (BEOs) and communicate production needs with culinary leadership.
Ensure all banquet functions are executed accurately and on schedule.
Assist with inventory management, including requisitioning products, monitoring stock levels, and minimizing waste.
Train, coach, and mentor banquet cooks on recipes, cooking techniques, safety procedures, and departmental standards.
Maintain a clean, organized, and sanitary kitchen environment in accordance with local health regulations and company policies.
Ensure proper labeling, dating, storage, and rotation of food products using FIFO practices.
Assist with menu preparation, special dietary requests, and execution of chef-inspired banquet offerings.
Monitor labor productivity and communicate staffing needs or concerns to culinary leadership.
Address operational challenges proactively to ensure guest satisfaction and successful event execution.
Perform other duties as assigned to support the culinary and food and beverage operation.
Provide day-to-day oversight and work direction for banquet cooks and stewarding team members assigned to banquet functions.
Assist in onboarding and training new culinary team members.
Support performance management efforts by providing feedback regarding employee performance, attendance, and adherence to standards.
Promote teamwork, accountability, and a culture of excellence within the banquet kitchen.